We love this Greek-inspired lamb with orzo dish, with its tantalising flavours and textures but, best of all, because it has minimal preparation and is cooked in the oven, making it a perfect no-fuss meal.
Pre-heat oven to 180°C.
In a large mixing bowl, add lamb, onions, lemon juice, oregano sprigs, dried oregano, cumin and coriander. Season to taste and mix well to combine. Place lamb mix in a large casserole dish or small roasting pan and drizzle over the olive oil. Place in the pre-heated oven and roast, uncovered for 1 hour.
In a large jug, combine lamb stock concentrate, tomato puree and boiling water. Stir until stock and puree have dissolved.
Remove lamb from the oven. Pour liquid mixture over lamb and gently stir through. Cover with a tight-fitting lid or double thickness foil and return to the oven for another 30 mins. Remove lamb from the oven. Sprinkle over the orzo and gently stir through. Cover and return to the oven and cook for a further 25-30 mins.
Serve hot from the dish, garnished with oregano sprigs and parmesan shavings.
675g boneless leg or shoulder of lamb cut into 4cm cubes
2 onions, peeled, roughly sliced
2 tablespoons lemon juice
6 sprigs fresh oregano, plus extra for serving
2 teaspoons Farro dried oregano
2 teaspoons Farro ground cumin
2 teaspoons Farro ground coriander
2 tablespoons olive oil
50ml Simon Gault’s lamb stock concentrate
2 tablespoons tomato puree
950ml boiling water
225g La Molisana orzo
parmesan shavings to serve